Iron-Rich Lentil Meatballs
- 2 Tablespoons ground flaxseed +3 Tablespoons filtered water
- ⅓-½ cup chopped red onion (about 1 small onion)
- 2 garlic cloves, minced
- ½ cup chopped walnuts
- ½ cup chopped mushrooms
- ¼ cup parsley leaves
- Spices: ½ teaspoon ground cumin, 1 ½ Tablespoons curry powder, ½ teaspoon paprika, ⅛ teaspoon cayenne pepper, ½ teaspoon pink Himalayan/sea salt
- 1 15 oz can lentils, drained
- ¼ cup almond flour
- Preheat oven to 350 F.
- Place flaxseed and water into a small bowl and mix together. Set aside to thicken for a few minutes.
- In a food processor, add onion, garlic, walnuts, mushrooms, parsley, thickened flaxseed, and spices. Pulse together until a paste-like texture forms. Add in lentils and pulse a few times to bring everything together.
- Scrape mixture into a large mixing bowl. Stir in 2 tablespoons of almond flour. You want the mixture to hold its shape when pressed into a ball. Add in any additional flour, if needed, 1 tablespoon at a time. *You can always refrigerate the mixture for an hour to make it easier to handle.*
- Measure out about 1 ½ tablespoon-size meatballs (bigger or smaller is fine too) and place meatballs onto a parchment-lined baking sheet and bake for 18-20 minutes, flipping halfway through.
- Serving Ideas: Serve over lettuce with dressing (see Detoxifying Cilantro Lemon Dressing), over favorite GF noodles/rice drizzled with dressing (see Fruit Spring Rolls|https://organixx.com/fruit-spring-rolls-recipe/ ] and use the Spicy Lemon Yogurt Sauce), or on their own with fresh lemon juice or your dipping sauce (see [Gluten-Free Almond Crusted Chicken Fingers recipe and use the Cilantro Dipping Sauce).
Serves 4 (makes 16 meatballs or 4 patties). Per Serving:
Calories: 250 |
Total Fat: 15 g |
Total Carbohydrate: 22 g |
Dietary Fiber: 8 g |
Protein: 11 g
Almond flour is a gluten-free flour made by grinding almonds after the skin has been removed. It’s softer and finer than almond meal which is made by grinding almonds with the skin left on.
Cayenne pepper is a good source of beta carotene and antioxidants that support the immune system. The key compound in cayenne called capsaicin is also cardioprotective, anti-inflammatory, helps prevent kidney stones and speed up metabolism, and has beneficial effects on the GI system.
Cumin has a distinctly warm and earthy flavor and is a popular culinary spice in India, Asia, Africa, and Latin America. As a medicinal herb, cumin is traditionally used to provide relief from digestive issues.
Curry powder is a versatile spice blend inspired by the flavors of India. While different combinations of spices can be used, it usually includes turmeric, cumin, and coriander.
Flaxseeds are an excellent plant source of both soluble and insoluble fiber that helps soothe the digestive tract and remove waste excreted by the liver from the body.
Don’t love the smell of garlic on your hands after peeling or chopping? Try rinsing them under cold water while rubbing a stainless steel object (e.g. the sink or a spoon)
Lentils are underrated nutritional powerhouses. They’re high in fiber and protein as well as a number of vitamins and minerals including molybdenum, folate, copper, phosphorus, manganese, iron, vitamin B5, zinc, vitamin B6, and potassium.
Mushrooms inhibit an enzyme called aromatase, which produces estrogen. The common button mushroom has some of the strongest anti-aromatase activity.
Did you know paprika is the 4th most popular spice in the world! It’s made from dried and ground peppers and the taste can range from sweet to very hot. Paprika is especially popular in Hungary where there’s even a paprika museum!
Parsley is a detox superfood, purging the body of accumulated toxins such as mercury, cadmium, and lead.
Red onions are a rich source of quercetin and anthocyanin, powerful antioxidants that protect the heart and lower inflammation and cancer risk.
Walnuts are a good plant source of omega-3 fatty acids. Eating foods containing omega-3s can help cleanse your lungs and keep your pulmonary system working effectively.